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Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

1 pound chicken tenders

Salt and pepper

3/4 pound chorizo sausage, in packaged meats case near kielbasa

2 tablespoons extra-virgin olive oil

3 cloves garlic, smashed

1 red bell pepper, chopped

1 medium onion, chopped

6 small red potatoes, diced

1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)

1 (15-ounce) can dark red kidney beans, drained

2 teaspoons hot sauce

1 quart chicken stock

1 sack red or blue corn tortilla chips

2 cups shredded pepper jack or smoked Cheddar

Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Directions

  1. Preheat medium soup pot over medium-high heat. 
  2. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble. 
  3. Preheat broiler. 
  4. Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;
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